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| 1 |
Korean Food Globalization and Project Development Strategies
Lee, Eun-Jung;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.1-5,
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| 2 |
Globalization Strategy of Strengthening the Competitiveness for Korean Food of Superiority.Functionality Reserch
Kwon, Dae-Young;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.6-10,
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| 3 |
Functionality of Korean Food: Science and Practice
Kwon, O-Ran;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.11-14,
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| 4 |
Beneficial Effects of Korean Traditional Diet in Patients with Hypertension and Type 2 Diabetes
Chae, Soo-Wan;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.15-26,
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| 5 |
Dietary Habits and Nutritional Characteristics of Korean Centenarians
Lee, Mee-Sook;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.27-33,
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| 6 |
Study of Korean Food and Obesity Related to Metabolic Diseases
Hur, Yang-Im;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.34-44,
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| 7 |
Studies on Dietary Patterns in the Prevention of Metabolic Syndrome
Baik, In-Kyung;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.45-48,
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| 8 |
Quality Characteristics of Korean and Chinese Job's Tears (  - )
Lee, Min-Ji;Kim, Sang-Eun;Lee, Sang-Won;Yeum, Dong-Min;Lee, Moon-Jo;
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The Korean Society of Food Science and Nutrition
, v.16, no.2, pp.49-53,
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